Almond Flour Pumpkin Muffins

It’s getting colder out, which means… it’s pumpkin season! These almond flour pumpkin muffins are delicious for a pre-workout snack or to have with breakfast and coffee. While I love my Honey Oat Pumpkin Muffins too, I love trying different recipe variations, and these ones came out too good not to share. Plus, they’re gluten-free and vegan!

Almond Flour Pumpkin Muffin Add-Ins and Toppings

What I love most about muffins is how versatile they are when it comes to fillings and toppings. You can even mix it up within the batch so you have variety should you choose to eat these multiple days in a row. Some of my favorite add-ins for my almond flour pumpkin muffins are cacao nibs, dark chocolate chips, coconut, and hemp seeds. With a few of them, I tested pumping up the pumpkin even more by adding some puree as filling and it was a huge success. So many possibilities!

I’m also a big fan of slathering my muffins with nut butter –  it’s a great way to add a little extra protein, fiber, and healthy fat for a snack that’s a bit more filling. Pairing your muffins with milk or yogurt (either dairy or non-dairy alternatives) is another way to add protein and fat to a quick snack or mini meal.

Vegan & Gluten-Free Pumpkin Muffins

These almond flour pumpkin muffins are dairy-free, vegan, and gluten-free – no modifications needed. It can be tough to find a recipe that works for both of these dietary patterns while still delivering on flavor and texture, but these ones are perfectly moist, fluffy, and delicious. They’re great for fall events and gatherings since they accommodate several dietary needs (although be sure not to share them with anyone who has a nut allergy!)

More Fall Recipes!

Here are a few other fall recipes that I love to make once it starts to get cool outside!

• Butternut Squash Gnocchi from Iowa Girl Eats
  -I use half whole wheat flour and half almond meal, and olive oil instead of butter for the sauce
• Raw Pecan Pie Tartlets from My Darling Vegan
• Baked Pumpkin Spice Donut Holes from Seeded at the Table:
  -I use whole wheat flour and almond milk for the donut as well as coconut oil and organic sugar for the topping
• I cannot wait to try these no bake Pumpkin Raisin Peanut Butter Cups from MJ and Hungryman
  or these no bake Pumpkin Pie Cookies listed on the Eat Local Grown site

And a few of my own fall recipes:

• Pumpkin Buckwheat Oat Pancakes  with Spiced Apple Topping
• Roasted Butternut Squash, Brussel Sprouts & Cranberries
• Quinoa & Tempeh Stuffed Acorn Squash
• Lentil Walnut Stuffing
• Maple Chia Roasted Pecans & Walnuts
• Fluffy Pumpkin Chocolate Chip Cookies